Turkey Rissoles

These are one of my mum’s favourites! Follow this recipe for the ‘nice’ version but for an awesome twist, ditch the cottage cheese and instead press a small piece of camembert or brie cheese into the middle of each rissole when rolling the mixture before cooking. Divine!

Ingredients

Rissoles

500g turkey mince

1 small piece gluten free bread

1 egg

1 tablespoon crushed cranberries

Rainbow salad

handful of shredded beetroot, carrot and broccoli stems (can be bought pre-mixed at Coles and Woolworths)

1 tablespoon cottage cheese

1 teaspoon rosemary leaves

Method

Mix the mince, egg and cranberry together in a bowl until well combined.

Using a food processor, pulse the bread into fresh bread crumbs. Add to the mince mixture and combine well.

Roll the mince mixture into small balls (approx 2 tablespoons worth) and place in the fridge for 30 minutes to set.

When ready to cook, lightly sear the outside of the rissoles using a non stick fry pan before transferring to baking tray and baking for 10-15 minutes at 200 degrees C.

Serve with salad and cheese, and extra crushed cranberries or cranberry sauce if desired.